These Paleo Caramel Thumbprint cookies are about to turn your world upside down. I mean, you guys know that I am the queen of all things cookies related. My Life Changing Tahini Chocolate Chip Cookies are so famous, they deserve a feature in Bon Appetit Mag (Hello, Bon Appetit, are you listening?!?!). I have also perfected another paleo thumbprint cookie, the Paleo Raspberry Chia Thumbprint Cookies, which you guys love! So trust me when I tell you, that these are THAT GOOD. Maybe Bon Appetit will come knocking at my door this time.
I would recommend that you not make any substitutions to this recipe. I have tried to substitute the eggs for flax eggs, and while it will work, the cookie itself will be a little flatter. If you don’t mind that, then be my guest. As far as the flours, I frequently combine almond flour and coconut flour, because the two together produce a cookie with more texture. I find that almond flour alone falls a little short of the perfect shortbread cookie texture, but again, if you avoid coconut flour, then just omit it, and the recipe will work with just almond flour!
My boys love making these cookies with me. They look forward to the caramel sauce, which turns out nice and thick, like you’d get from an ice cream shop. But healthier.
I hope you guys love this recipe, and if you make it, be sure to leave a comment for me below and tag me on Instagram so I can repost!
Photography by LaChicaBites
Ingredients
Shortbread Cookies:
- 1 ¾ cups almond flour
- ¼ cup coconut flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking soda
- ⅓ teaspoon salt
- ¾ cup coconut sugar
- ¼ cup coconut oil, melted and cooled
- ¼ cup creamy almond butter
- 2 large eggs, room temp
- 2 teaspoons vanilla extract
Caramel Filling:
- 1 cup coconut sugar
- 1 can full fat coconut milk
- 1 teaspoon vanilla extract
- Sea salt flakes to garnish
Instructions
- In a bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, nutmeg and salt, and set aside.
- Grab another bowl, and add the coconut sugar, coconut oil, almond butter, eggs, and vanilla extract.
- Beat with a hand mixer or stand mixer.
- Pour the dry ingredients into the wet ingredients, stirring until just incorporated.
- Next, place the dough into the refrigerator for 30 minutes.
- When the dough has been in the refrigerator for about 20 minutes, preheat the oven to 350 F, and line two cookie sheets with parchment paper.
- Remove the dough from the oven, and form small cookie balls, and place them onto the cookie sheets.
- Using the back of a spoon, press an indent into the center of each cookie.
- Bake cookies 10-12 minutes or until lightly golden.
- Remove from oven.
- Use spoon to make the indent again, if needed.
- Let cool completely.
- Next, make the caramel sauce by adding the coconut sugar, coconut milk, and vanilla to a small saucepan. Bring to a boil over high heat, then reduce the heat to medium-low.
- Simmer for about 30 minutes, stirring frequently, until the sauce reduces and thickens.
- Transfer the sauce to a container to let cool.
- When the caramel has cooled and thickened slightly (it will thicken the longer it sits), use a spoon to fill the center of each cookie with caramel.
- Sprinkle with sea salt flakes, if desired (highly recommend)!
- Enjoy!
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